We spent the (very wet) weekend at the Grand Thing, a Norse themed SCA event in nearby St. Helens, OR.  It rained, we had to carry all our stuff across a very muddy field, and we still had a total blast.  My preserved foods class went off well, and the participants were attentive and asked good questions.  The pickled eggs were actually quite popular, and I will definitely be making them again.  I just simmered some cider vinegar with a little fresh garlic, fresh dill weed, and yellow mustard seed.  When it cooled I poured it over a mason jar full of cooled and peeled hard boiled eggs, and put them in the fridge for about a week.  Next time I’d like to add some horseradish root, which should be good, but I didn’t add it this time for the class because some people are allergic.  The hard tack worked out well too.  They kept just fine the two weeks until the class, and tasted pretty good.  They were certainly hard, and required some careful chewing.  I’d like to try rehydrating some in sahti or milk (or both) to see how they do as porridge.

The day after the class we spent roasting a whole pig.

The 70 lb. pig took about 7-8 hours to cook, and it was fantastic.  None of us had ever dealt with a whole animal before, so it was definitely a learning experience, and given that it really came out well.  We used an electric rotisserie, since this was our first time, and it definitely made things easy.  In the future, I’d like to try it on a real Viking period setup with a manually turned spit (but probably not any time soon since it was a lot of work).